I always seem to have over-ripe bananas in my house which are perfect for making banana bread. I’ve been making this recipe since my children were little. It’s from an older cookbook called Recipe Rescue from Eating Well. Traditional banana bread can be heavy from the extra oil and sugar but this recipe uses more bananas, which allows you to use less sugar and oil. The addition of hot coffee adds depth of flavor.
For the complete recipe, go to eatingwell.com.
Nutrition Note: You can slice the bread into individual servings, wrap with plastic wrap and freeze in a freezer bag. Defrost in the microwave for a quick on-the-go breakfast. Instead of white flour, I use all white whole wheat flour (which has the same nutritional value as whole wheat flour but with a lighter flavor). If you use regular whole wheat flour, use half white flour and half whole wheat flour. For extra protein and healthy fat, you can add 1 cup of chopped walnuts to the batter or spread a slice of the bread with natural peanut butter.